14: Several dishes are right side up. Please cover the dishes or face them right side down to prevent contamination.
14: The ice machine has black residue present. Please wash rinse and sanitize and discard all ice.
14: The fountain drink and juice machine dispensers have black residue present. Please wash rinse, scrub and sanitize.
20: Several foods are above 41°F. Please ensure that all cold holding foods are at 41°F or below.
37: Several foods in the stacked cooler and freezer Are left on covered. Please cover all foods to prevent contamination.
37: Strawberries in the front counter cooler are left uncovered. Please cover all food items to reduce food contamination.
45: The cold holding box’s cutting board has deep grooves and discoloration, and was not in use. Please replace the cutting board.
45: The microwave at the front counter hand discoloration and stays present. Please clean or replace the microwave.
45: The strawberry and condiments cooler is above 41°F. Please ensure that all cold holding equipment is at 41°F or below.
51: Please provide employees must wash hands in the restroom.
51: A loose facet is in the Men’s restroom. No covered receptacles are present in the Women’s restroom. Please repair the faucet and provide leads to the receptacles.
57: Please provide no smoking signs at the entrance of your establishment.
3:
Additional Comments
Please correct all priority violations by April 1, 2024. Failure to do so puts your establishment at risk for closure. Priority violations are any violation 1-27 on the inspection report.
Observations
IN
1 Person in charge present, demonstrates knowledge, and performs duties
Compliant
Observations
IN
2 Management awareness, policy present
Compliant
Observations
IN
3 Proper use of reporting, restriction & exclusion
Compliant
Observations
IN
4 Proper eating, tasting, drinking, or tobacco use
Compliant
Observations
IN
5 No discharge from eyes, nose, and mouth
Compliant
Observations
IN
6 Hands clean and properly washed
Compliant
Observations
IN
7 No bare hand contact with ready-to-eat foods or approved alternate method properly followed
Compliant
Observations
IN
8 Handwashing sinks properly supplied and adequate
Compliant
Observations
IN
9 Food obtained from an approved source
Compliant
Observations
NO
10 Food received at proper temperature
Compliant
Observations
IN
11 Food in good condition, safe, and unadulterated
Compliant
Observations
NA
12 Required records available: shell stock tags, parasite destruction
Compliant
Observations
IN
13 Food separated and protected
Compliant
Observations
OUT
14 Food-contact surfaces: cleaned and sanitized
Observations
OUT
14 Food-contact surfaces: cleaned and sanitized
Observations
OUT
14 Food-contact surfaces: cleaned and sanitized
Observations
IN
15 Proper disposition of unsafe food, returned food not reserved
Compliant
Observations
NO
16 Proper cooking time and temperatures
Compliant
Observations
NO
17 Proper reheating procedures for hot holding
Compliant
Observations
NO
18 Proper cooling time and temperature
Compliant
Observations
NA
19 Proper hot holding temperatures
Compliant
Observations
OUT
20 Proper cold holding temperatures
Observations
IN
21 Proper date marking and disposition
Compliant
Observations
NA
22 Time as a public health control: procedures and records
Compliant
Observations
IN
23 Consumer advisory provided for raw and undercooked food
Compliant
Observations
IN
24 Pasteurized foods used; prohibited foods not offered
Compliant
Observations
NA
25 Food additives: approved and properly used
Compliant
Observations
IN
26 Toxic substances properly identified, stored, used
Compliant
Observations
NA
27 Compliance with variance, specialized process, and HACCP plan
Compliant
Observations
OUT
37 Contamination prevented during food preparation, storage and display
Observations
OUT
37 Contamination prevented during food preparation, storage and display
Observations
OUT
45 Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used
Observations
OUT
45 Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used
Observations
OUT
45 Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used
